Recipes for "strawberry cheesecake"

In a small bowl, use a spatula to combine the cream cheese with the powdered sugar until smooth. Line a baking sheet that fits in your freezer with parchment paper. Drop tablespoonfuls of the filling onto the prepared tray. You should have 12. Freeze for at least 1 hour, or until frozen solid.

The filling can be prepared and kept covered with plastic wrap in the freezer up to 2 days in advance.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large mixing bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined, about 1 minute.

Add the egg and whisk to combine.

Add the flour, baking soda, and salt. Switch to a spatula and stir until the dry ingredients are almost fully incorporated. It’s okay if there are some streaks of dry flour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the chopped strawberries. Use a spatula to fold in very gently, distributing them without squishing them or dying the dough pink. Mix just until combined, and no streaks of flour remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl and place it in the refrigerator to chill until the filling has frozen and you’re ready to assemble, about 30 minutes. This chill time is optional, but it makes assembling the cookies much easier since the dough won’t stick to your hands as much.

The dough can be made ahead of time and kept in the fridge for up to 2 days.

Arrange racks in the bottom and top third of the oven. Preheat the oven to 350°F. Line a second baking sheet with parchment paper.

Remove the cookie dough from the refrigerator. If the dough has chilled for longer than a couple of hours, let it sit on the counter for about 20 minutes to soften slightly. Use a cookie scoop (size 40 portioner, or about 1 1/2 tablespoons) to drop 12 cookies onto the lined baking sheet. Press your thumb into the center of each cookie to make a well, just as if you were making thumbprint cookies.

Simply Recipes / Mark Beahm

Remove the cheesecake filling from the freezer. Place 1 frozen ball of filling into the indentation of each cookie. You can use your hands to reshape the filling slightly, if needed, for it to fit nicely.

Scoop the remaining cookie dough on top of the cheesecake filling. Spread the cookie dough around the filling, ensuring it is completely covered and sealed. The cookie dough mounds will be big and tall.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place 6 cookies on each of the lined baking sheets, spacing them at least 3 inches apart. Bake both trays at once for 8 minutes, then rotate the pans from top to bottom and back to front. Continue baking for 7 to 9 minutes longer until the edges are set and just beginning to brown.

Let the cookies cool and set them on the pan for 10 minutes before transferring them to a wire rack to cool completely. They are too soft to move straight out of the oven.

The cookies will keep in an airtight container on the counter for up to 3 days, or up to 1 week in the refrigerator.

Baked cookies will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Gather all ingredients.

To make the crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.

Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.

Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.

Place phyllo dough sheets between dampened towels to keep moist.

Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.

Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.

Bake in the preheated oven until golden brown, about 1 hour.

Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.

Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.

Preheat the oven to 100 degrees F ( 40 degrees C).

Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.

Whisk water and cornstarch together in a bowl; stir into mashed strawberries. Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.

Whisk milk and eggs together in a bowl; set aside.

Mash cream cheese, remaining 3/4 cup white sugar, and vanilla extract together in a bowl until smooth.

Spread some cream cheese mixture over 1 triangle-shaped piece of bread; top with another triangle-shaped pieced of bread to cover. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.

Heat butter in a large skillet over medium heat.

Dip cream cheese-stuffed sandwiches into egg mixture, 2 or 3 at a time; place in the skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer French toast to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.

Top French toast with warm strawberry glaze and sliced fresh strawberries; sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

Gather all ingredients. Line a small rimmed baking sheet withparchment paper; set aside.

Beat cream cheese and powdered sugar with an electric hand mixer on medium speed until smooth and creamy, about 1 minute. Scoop cream cheese mixture into 16 portions (about 1 teaspoon each), and place onto prepared baking sheet. Freeze, uncovered, for 15 minutes.

Preheat oven to 400 degrees F (200 degrees C) with racks in top third and lower third positions. Line 1 large rimmed baking sheet with parchment paper; set aside.

Whisk together melted butter, granulated sugar, and brown sugar until mostly combined (mixture will look broken). Add egg and vanilla, and whisk until mixture looks homogenous.

Add flour, baking powder, baking soda, and salt to butter mixture; whisk until almost fully incorporated and a few dry streaks remain, about 1 minute. Fold freeze-dried strawberries into flour mixture until fully combined and strawberries are broken up into smaller bits.

Scoop dough into 16 portions (about 3 tablespoons each). Working with 1 dough portion at a time, use your hands to flatten dough into a 1/2-inch thick disk. Place a frozen cream cheese ball in center of dough disk, and carefully wrap dough around cream cheese ball to enclose. Transfer cookie to prepared baking sheet. Repeat procedure with remaining dough and cream cheese balls. Chill cookies, uncovered, 30 minutes.

Line a second large rimmed baking sheet with parchment paper. Transfer 8 of the cookies to the second sheet, spacing all cookies about 1 inch apart. Bake in preheated oven until edges are golden and the tops are set, about 12 minutes, rotating baking sheets between top and bottom racks halfway through bake time. Let cookies cool on the baking sheets for 5 minutes. Transfer cookies to a wire rack and cool to room temperature, about 20 minutes.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Beat together cream cheese and confectioners' sugar until smooth; set aside.

In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.

Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.

Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

Gather all ingredients.

Prepare crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 of mixture into the bottom of each jar.

Prepare cheesecake: Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy.

Spoon 1/4 of cream cheese mixture onto graham cracker crust in each jar.

Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C).

Bake pie crust until golden, about 10 minutes. Remove crust from oven; set aside to cool. Reduce the oven temperature to 350 degrees F (175 degrees C).

Beat cream cheese, ½ cup sugar, eggs, and 2 tablespoons lemon juice in a bowl until smooth; pour filling into crust.

Bake in the preheated oven until filling is set, about 30 minutes. Cool completely.

Whisk water, remaining ½ cup sugar, cornstarch, gelatin mix, and remaining 1 tablespoon lemon juice together in a medium saucepan until smooth; bring to a simmer over medium heat. Cook, stirring constantly, until gelatin dissolves and glaze thickens, 5 to 10 minutes. Cool slightly.

Arrange sliced strawberries on top of pie; pour warm glaze over strawberries. Chill thoroughly in the refrigerator before serving.

Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.

Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.

Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.

Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.

Combine graham cracker crumbs and 2 tablespoons sugar in a bowl; stir in melted butter until well combined. Press into the bottom of the prepared pan.

Bake in the preheated oven until firm, about 8 minutes. Set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C).

Beat labneh in a large bowl with an electric mixer on low speed until fluffy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating well after each addition; mix in vanilla extract. Pour batter over cooled crust.

Cut a single sheet of aluminum foil large enough to surround all sides of the springform pan. Wrap the pan carefully, ensuring all sides are tightly covered; place in a deep baking pan. Add enough hot water to come halfway up the sides of the springform pan.

Bake in the preheated oven for 1 hour. Turn off oven, let cheesecake settle for 30 minutes with the door closed. Open oven door partially; let cheesecake cool inside for 30 minutes. Remove cheesecake from oven; run a knife around the edges. Cool completely, about 30 minutes. Refrigerate until firm, 8 hours to overnight.

Combine strawberries and ⅓ cup sugar in a blender; blend until smooth. Transfer to a saucepan.

Bring strawberry mixture to a simmer over low heat; cook and stir for 15 minutes. Remove from heat; cool. Garnish cheesecake with sauce.

Preheat the oven to 325 degrees F (165 degrees C). Wrap outside of a lightly greased (with cooking spray) 9-inch springform pan with a double layer of heavy-duty aluminum foil.

Stir together cookies, melted butter, and granulated sugar in a bowl. Press onto bottom and 1-inch up sides of prepared pan.

Bake in the preheated oven until crust is set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.

Preheat the oven again to 325 degrees F (165 degrees C).

Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside.

Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolks, 1 at a time, beating until just blended after each addition.

Beat in reserved strawberry puree, vanilla, lemon zest, and lemon juice on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.

Pour batter into the prepared pan (pan will be full). Place cheesecake in a large roasting pan. Place roasting pan with cheesecake in preheated oven and pour very hot water into roasting pan half-way up sides of cheesecake.

Bake in the preheated oven until center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes.

Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover with aluminum foil; chill 8 to 24 hours.

Prepare Chocolate Ganache Topping: Bring cream to a light simmer in a small saucepan over medium. Place chopped chocolate in a small heatproof bowl. Pour hot cream over chocolate in bowl and let stand 1 minute. Whisk chocolate mixture until completely smooth. Let mixture cool until very slightly warm, whisking occasionally, about 20 minutes.

Assemble Cheesecake: Dip a few whole strawberries in ganache and chill until ready to top cheesecake. Remove sides of pan from cheesecake and place on a serving platter. Slowly pour ganache over top of cheesecake, spreading to edges with a small offset spatula. Chill for 1 hour.

Top cheesecake with whole and halved strawberries and chocolate-dipped strawberries.

Preheat the oven to 350 degrees F (180 degrees C).  Pour pie filling into a 9x13-inch baking dish. Gently fold in fresh strawberries.

Beat cream cheese, egg, sugar, and vanilla together in a bowl with an electric mixer until well combined and smooth. Spoon mixture over strawberries.

Spread cake mix in an even layer over the cream cheese mixture, taking care not to mix the layers. Pour melted butter over the top.

Bake in the preheated oven until golden brown and bubbly, 40 to 50 minutes.  Let stand for 10 minutes before serving.

Mix together graham cracker crumbs, butter, and sugar for crust in a bowl until well incorporated and crumbly.

Press 1 tablespoon of graham cracker crust mixture into the bottom of each well in two 12-well silicone ice cube trays. Tamper the filling down into an even layer at the bottom of each well (you can use the handle end of a wooden spoon or rubber spatula to help here). Place trays in the freezer while you prepare the filling.

Beat cream cheese, powdered sugar, vanilla extract, and salt in a large bowl with an electric mixer until smooth and thoroughly combined.

Beat cold cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into cream cheese mixture until smooth.

Remove ice cube trays from the freezer. Fill each ice cube well with the cream cheese mixture until the filling is flush with the top of the tray, about 2 tablespoons. Smooth the tops with a rubber spatula so they are even and smooth. Freeze until firm, about 1.5 hours.

Gently pushing from the bottom, carefully remove each mini cheesecake from the wells. Using a small spoon, scoop a vertical well down the center of each bite, removing about 1 teaspoon of filling.

Add strawberry jelly to a small plastic bag or piping bag, and cut a ⅛-inch opening in the corner. Carefully pipe the strawberry filling into the vertical wells on each bite.

In a microwave safe bowl, melt white chocolate in 10 second intervals until smooth. Using a spoon, drizzle white chocolate in stripes across bars. Allow to set for 10 minutes in fridge. Serve cold.

Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.

Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.

Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

Crush graham crackers in a blender or food processor; add melted butter and sugar and blend until evenly combined. Gently press graham cracker mixture into 12 tall shot glasses.

Mix unflavored gelatin and 1/4 cup boiling water together in a bowl until well mixed.

Combine cream cheese, confectioners' sugar, vanilla extract, and gelatin mixture in a blender; pulse a few times. Add 1 cup vodka; blend until smooth. Taste mixture and adjust confectioners' sugar if necessary. Pour cream cheese mixture over graham cracker layer, leaving about 1 inch on the top. Chill for at least 1 hour.

Mix strawberry gelatin and 1/4 cup boiling water together in a bowl; stir well and add remaining 1/2 cup vodka and ice cubes. Stir until ice melts and mixture starts to thicken; pour over cream cheese mixture layer. Chill shots for at least 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.

Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.

Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.

Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.

Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.

Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.

Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.

Beat in the whipped topping until well mixed.

Spread about half of the cream cheese mixture into the graham cracker crust.

Spread the strawberry preserves in an even layer over the cream cheese mixture.

Top the preserves with the remaining half of the cream cheese filling.

Cover with plastic wrap and refrigerate until set, about 1 hour.

Preheat the oven to 350 degrees F (180 degrees C).

Combine cream cheese and powdered sugar in a large mixing bowl. Using a hand mixer on medium speed, mix until well combined. Add egg to mixture and beat until light and fluffy.

Slice rolls in half horizontally, without separating them. Place the bottom layer back into the cardboard packaging; set package onto a baking sheet.

Spoon cream cheese filling onto bottom layer. Top with strawberry pie filling. Place top half of rolls on and brush with melted butter. Cover with foil.

Bake in the preheated oven for 20 minutes, then uncover and cook until toasted, 5 to 8 minutes more. Dust with powdered sugar before serving.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch springform pan.

Combine graham cracker crumbs, 1/2 cup melted butter, and 1/3 cup white sugar in a bowl until well mixed; press into the prepared springform pan.

Bake in the preheated oven until crust is lightly browned, 8 to 10 minutes.

Beat cream cheese and ricotta cheese together in a bowl using an electric mixer on medium speed until creamy and smooth, about 3 minutes. Add 1 1/2 cup white sugar; beat on low speed until well blended, about 2 minutes.

Stir 1/2 cup melted butter, cornstarch, flour, lemon juice, lemon zest, and vanilla extract into cream cheese mixture until combined. Gently stir eggs, 1 at a time, into mixture; fold in sour cream just until batter is mixed. Pour batter over the crust. Pour strawberry pie filling over the batter. Gently swirl strawberry pie filling into batter using a butter knife just enough to form a swirl pattern on the top.

Bake in the preheated oven without opening the door for 1 hour 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour more.

Remove cheesecake form oven and cool on a wire rack for 2 hours. Cover and refrigerate cheesecake, 6 hours to overnight. Remove springform and slice.

Gather all ingredients.

In a small saucepan, heat 1 cup of the milk to 110 degrees F (43 degrees C) over low heat, about 5 minutes. Pour warm milk into a liquid measuring cup, and stir in sugar and yeast; let sit until foamy, about 5 minutes.

Beat flour, eggs, butter, salt, and 1 teaspoon of the lemon zest with a stand mixer fitted with a dough hook attachment on medium speed until crumbly, about 1 minute. With mixer on low speed, slowly stream in milk mixture until fully combined, then increase speed to medium-low, and beat until a smooth dough forms, 8 to 12 minutes. If needed, add more flour, 1 tablespoon at a time, if dough is too sticky.

Transfer dough to a greased 13- x 9-inch baking pan, cover, and let rise in a warm place until doubled in size, about 1 hour.

Turn dough out onto a lightly floured work surface; roll into a 18- x 15-inch rectangle (about 1/4 inch thick). Spread 1 1/2 cups of the preserves evenly over bottom two-thirds of the dough starting on 1 long side, leaving a 1/2-inch border.

Carefully roll dough into a log starting at long side with with preserves. Some of the preserves may spill out as you roll, that’s okay. Slice dough log into 12 rolls, and arrange, cut sides down, back into greased baking pan. Cover and let rise in a warm place, until doubled in size, about 45 minutes.

Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, about 25 minutes. Brush remaining 1/4 cup preserves evenly over rolls. Let cool slightly at room temperature, about 5 minutes.

Meanwhile, stir together cheesecake filling, lemon curd, lemon juice, remaining 3 tablespoons milk, and remaining 1 teaspoon lemon zest in a medium bowl until combined.

Drizzle desired amount of lemon curd mixture over warm rolls.

Serve any remaining lemon curd mixture on the side.

Add the strawberries to a medium saucepan. Cook over medium heat, stirring occasionally, until broken down and the liquid has released and started to thicken, about 8 minutes. Remove from the heat and transfer to a large heatproof bowl. Let cool for 10 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Meanwhile, line a 9x5-inch loaf pan with plastic wrap overhanging all sides by about 2 inches; set aside.

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Add Marshmallow Fluff and whisk until combined. Whisk in sweetened condensed milk and salt until combined; set aside.

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Whisk heavy cream in a large bowl until medium-stiff peaks form, about 2 minutes. Alternatively, beat with a hand or stand mixer on medium-high speed.

Add 1/2 cup of the whipped cream to the strawberry mixture and stir with a rubber spatula until combined. Add the remaining whipped cream and gently fold in until light and fluffy and no white clumps or streaks from the cream remain.

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Pour into the prepared loaf pan and smooth the top. Wrap the overhanging plastic wrap over the mixture and freeze until set, at least 8 hours or up to 2 weeks.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

Line a baking sheet with waxed paper. Place graham cracker crumbs into a shallow bowl.

Beat cream cheese, confectioners' sugar, and vanilla in a bowl until smooth. Spoon mixture into a piping bag fitted with a large round tip.

With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure the filling overflows a bit out of the top of the strawberry. Hold each strawberry upside down to dip filling into crumbs until coated.

Melt chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).

Dip strawberry tips into melted chocolate, then place onto the prepared baking sheet and refrigerate until set.